Rose Kaju Katli

Ingredients:

- 2 cups Tata Smapann Cashew nuts.

- 1 cup Powdered Sugar

- ¼ cup water

- 1 Tbsp dried edible rose petals (plus extra for garnish)

- 1 tsp rose water (food grade)

- 1 tsp ghee (for greasing)

Instructions:

1. Prepare Cashew Powder:

- Ensure cashews are dry (if needed, dry roast for 1 minute and cool).

- Grind cashews in a blender to a fine powder. Do this in short pulses to avoid releasing oils.

2. Make Sugar Syrup:

- In a non-stick pan, combine sugar and water.

- Heat on medium, stirring until sugar dissolves. Boil until it reaches a one-string consistency (when a drop between your fingers forms a single thread).

3. Mix Cashew & Rose:

- Lower the heat. Add the cashew powder and dried rose petals to the syrup.

- Stir continuously to avoid lumps.

- Add rose water and mix well.

4. Cook the Mixture:

- Continue cooking on low heat, stirring constantly.

- The mixture will thicken and start leaving the sides of the pan (about 8–10 minutes).

- When it forms a soft dough, turn off the heat.

5. Shape & Set:

- Grease a parchment paper or plate with ghee.

- Pour the mixture onto it and let it cool for 2 minutes.

- While still warm, knead lightly with greased hands until smooth.

6. Roll & Garnish:

- Place another parchment sheet on top and roll the dough to about ¼ inch thickness.

- Sprinkle additional rose petals on top and gently press them into the surface.

- Optional: Add edible silver leaf (varak) for an elegant touch.

7. Cut & Serve:

- Cut into diamond shapes using a sharp knife.

- Let cool completely before serving or storing in an airtight container.

Tips:

- Use only edible, food-grade rose petals.

- For extra flavor, add a pinch of cardamom powder along with rose water.

- Store in an airtight container at room temperature for up to one week.